Monday I was having a serious bacon craving so I made some turkey bacon and then wondered what I could do with it. Naturally, the standard BLT popped into my head but I wanted something different and remembered that I needed a recipe for Eating Well Wednesday. I typed BLT into their site and this fabulous salad appeared. Again, the only alteration I made was using turkey bacon instead of the center cut. Consider adding some leftover chicken.
1 cup cubed whole-wheat country bread
2 teaspoons extra-virgin olive oil
4 medium tomatoes, divided
3 tablespoons reduced-fat mayonnaise
2 tablespoons minced chives or scallion greens (I used scallions)
2 teaspoons distilled white vinegar
1/4 teaspoon garlic powder
Freshly ground pepper to taste
5 cups chopped hearts of romaine lettuce
3 slices center-cut bacon, cooked and crumbled (I used turkey bacon)
1. Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes.
2. Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine.
3. Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon.